Vermicelli Pulao/ Vermicelli

A Easy one Pot dish to make from the Usual Pulav/Pulao that we make at home. 
Ingredients (Serves 2)
Ø  Vermicelli – 1 cup
Ø  Ghee – 1 tsp
Ø  Cashews – 2 tbsp cut into halves or 4 pcs
Ø  Whole spices – Cardamom – 2, cloves – 4, cinnamon stick-1/2inch, fennel seeds – 1 pinch, cumin seeds – 1 pinch, bay leaf – 1
Ø  Ginger- ½  inch, roughly chopped
Ø  Garlic – 3 small cloves, roughly chopped
Ø  Green chilies- 2, roughly chopped
Ø  Onion – ½  cup, finely chopped
Ø  Turmeric powder – ¼  tsp
Ø  Garam masala powder – ¼  tsp
Ø  Biryani Masala powder – ¼ tsp (optional)
Ø  Tomato – ½  small, finely chopped
Ø  Carrot – 1 small or ¼ th cup, cut into small cubes
Ø  Fresh/frozen green peas – ¼ th cup
Ø  Green beans – ¼ th cup, chopped
Ø  Mint leaves roughly chopped– 2 tbsp(optional)
Ø  Cilantro finely chopped – 2 tbsp
Ø  Water– 1.5 cup
Ø  Salt – To taste
Ø  Cilantro – To garnish




Method
Ø  Grind chopped ginger, garlic and green chiliesin a blender/mixie into a fine paste or a coarse paste(both will do).
Ø  Heat  a pan and add the vermicelli and fry until golden, about 3 – 4 minutes at medium heat (if you are using roasted vermicelli, there is no need to roast(you can even roast in ghee also but I avoided). Transfer to a plate and set aside for later use.
Ø  In the same pan heat 1 tbsp ghee. Fry cashews until golden brown. Drain on to a paper towel. Set aside.
Ø  To the remaining ghee at medium heat, add all the whole spices and stir until fragrant. Next add onion and ground ginger garlic and green chilli mixture. Sauté until onion starts to look a little brown in colour. Next add turmeric powder, biryani masala, garam masala powder. Stir for a minute and add chopped tomato, veggies and salt to taste. Sauté for 3-4 minutes. Add in chopped mint. Mix well and add the water.  Bring to a boil and add the roasted vermicelli. Cover and cook for 10 – 15 minutes at medium-low heat stirring in between, until the vermicelli is done, making sure there is no water remaining in the Pulao.
Ø  Garnish with Coriander leaves.
Ø   Serve hot with raita.



Note:
Ø  You can add coconut milk instead of water to make coconut vermicelli pulav.
Ø  You can add any veggies of your choice like mushrooms, baby corns.
Ø  Add more ghee if you wish to but I am being a little health conscious.
Till my Next Post,
Happy Cooking,



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